It is time for a garlic revolution.
Well, it is time for a complete food revolution, but garlic is the perfect place to start.
At one time North America was practically self-sufficient in garlic production, but when China flooded the market over 30 years ago with cheap garlic, farmers just couldn’t complete.
But aren’t you done with tasteless, dry imported garlic?
Farmer’s market or home-grown garlic is the best by far and West Coast garlic is already popping its fresh, green roots through the earth and soon there will be lush garlic scapes ready to snack on.
The garlic scapes are the part of the garlic that grows from the top. Twisting and winding they are preparing to make a seed. But they are so tasty and spicy, why not harvest them and get two garlic crops?
For more information about garlic I recommend this video. The video is longer than your five minute YouTube clip, but if we’re going to have the stamina to change the food system then I’m sure we can sit through a sitcom length video on one of the best foods around—garlic.
Here are two fantastic recipes that are staples on our little homestead during the summer and throughout the year:
1. Fermented Pickled Garlic Scapes
1 tbsp and 1 tsp Kosher Salt
11/2 tsp pickling spice
2 cloves garlic
1 sprig dill
Garlic Scapes—washed well
1 quart mason jars
Sterilize a quartz canning jar and lid. Add salt, pickling spice and dill into the freshly sterilized jar. Then carefully twist the long garlic scapes into the jar. The garlic scapes can be kept long and wound inside themselves into the jar.
Fit as many garlic scapes as possible into the jar but ensure no part of the garlic scapes will be over the top of the water when the jar gets filled. Then fill the jar to the top with cold water pushing any scapes that are sticking out back under the water. Place the sterilized lid on the jar and write the date on the lid. Store the garlic scapes in a cool cupboard or root cellar for five to six weeks and then place in the fridge for eating.
2. Garlic scape pesto
1 cup garlic scapes
2 cups basil
2 cups spinach
Juice of 1 lemon
1/2 cup nutritional yeast
1/2 cup sunflower seeds
1/4 cup sunflower or olive oil
Place all of the ingredients in a food processor and process until smooth. If the pesto seems too chunky then add more oil and continue to process until smooth. Serve as a spread for bread and crackers, a dip for vegetables or toss with pasta.
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Apprentice Editor: Dana Gornall/Editor: Rachel Nussbaum
Photo Credit: Dubravko Soric’/Flickr